I love this time of year, when the whole summer is ahead of us, the Greenmarkets just begin exploding with produce after six months of what felt like mostly root vegetables. This year is particularly fun as we reunite with friends we haven't seen in too long and meet their pandemic puppies (surprising no one, I've decided to become the kind of dog aunt who makes homemade treats). Below, a collection of dishes I'm really into right now and think we should include on the long holiday weekend menu ahead -- outside, hopefully gearing up for a much better summer.
And a little housekeeping + tease: When Monday is a holiday, this newsletter goes out on Tuesday instead, but next week it's going to be Wednesday because I have something really fun to share that day. I'll do my best to make it worth the wait!
New: A quick skillet chicken with a soy sauce reduction that gives the cutlets a lacquered glaze. This is such a family favorite that it's gone in the regular rotation and I hope it is the same welcome addition to your weeknights.
Like a great big bowl of cucumber raita with the balance inverted — a lot of cucumber, a smaller amount of cool spiced yogurt dressing. This is so refreshing.
Roasted tomatoes and garlic, slivered olives and an herby dressing have made this a Memorial Day staple around here for nearly a decade, with fantastic leftovers too. It's also a surprisingly popular kid lunch, should you have any small people with big demands in your life.
What if we gave chicken the oven ribs treatment, that is thickly coated with dry rub, slow-roasted until falling apart, and finished it with a sauce from the drippings? Indoor barbecue magic, is what.
My husband's favorite dish (we just ignore him if he says steak or a martini, we know the truth) cooked the very best way. Is this brunch food? Afternoon food? A cocktail party standard? Around here, always.
Far from the usual mayo-slicked bowls of suspicion and dread, this pasta salad has grilled vegetables, a vinaigrette so good, you'll want to eat from a spoon, and is designed to be eaten on laps, sitting outside -- hooray.
Pink lemonade > regular lemonade, forever. Don't even fight it. Just make sure the blush is real (in this case, raspberries, strawberries or blackberries).
It's not a holiday weekend if I'm not thinking about sangria. Refreshing and forgiving, one version here is classic and uncluttered and the other is finished with a low-sugar orange soda (like we've seen in Spain). Why choose? Make both.
A tiny bit of biscuit-like cake. A staggering pound of fresh strawberries on top. In the oven, the berries collapse into jammy puddles. Trust me, it's not strawberry season until we've made this cake.
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